Search results

great. what about hop schedule? I find that my wits come out a bit on the dry/bitter side. I'd like to go for a sweeter one.

Milleniumsmoker, at what point did you add them? also did you dry them out before hand or use fresh zest?

most people have been recommending pouring bourbon after emptying the cask of boiling water. what's the reason for this? sanitation? flavor? could whisky be used instead? the cask is from buffalo trace and we'd like that flavor to be infused into beer. would pouring jack daniels affect the flavor?

Thanks for the suggestion! So one of the main concerns is that it will absorb too much bourbon flavor. What if we were to age it in there for 2 or 3 days ( or more, tasting it until we think it's ready). Would that short amount of time cause the exposed staves to dry out? We don't really have...

Here are my thoughts... i envision adding camden tablets today and letting them sit for 2 days swishing around a few times each day, then emptying the cask. boiling two 6 gallon pots of water back to back and pouring them in with a siphon in the pot while its still boiling. swishing the water...

any recommendations for spice quantities?

so I brewed my recipie 10 days ago and I took a bit out to taste today.The pumpkin isn't noticeable at all. I added 5.5 pounds of Libby's canned pumpkin to the boil at 90 min. I caramelized the pumpkin for 1h at 350 beforehand, however I did notice that only the top of the pumpkin was...

so I brewed my recipie 10 days ago and I took a bit out to taste today.The pumpkin isn't noticeable at all. I added 5.5 pounds of Libby's canned pumpkin to the boil at 90 min. I caramelized the pumpkin for 1h at 350 beforehand, however I did notice that only the top of the pumpkin was...

I've read that spices should be added during secondary or at bottling. what is better and why? also how much spice for a 5.5 gallon batch? I don't want to overdo it. Again I've already added 1.5 TBSP of pumpkin pie spice at 10 minutes but those flavors haven't come through (yet?)

Hello all, I brewed a pumpkin ale 10 days ago and I took a bit out to taste today.The pumpkin isn't noticeable at all. I added 5.5 pounds of Libby's canned pumpkin to the boil at 90 min. I caramelized the pumpkin for 1h at 350 beforehand, however I did notice that only the top of the pumpkin...

thank you all for your answers!

Hi everyone, I brewed a spiced porter and pitched a vile of WLP011 3 days ago. White labs recommends an ambient temperature between 65 and 70 degrees. I had mine at 66 but wasn't seeing much activity. I placed it in a room that's exactly at 70 but there was a sulfury smell coming out from the...

would doing a starter be a good idea for WLP011? I've never made starters since I heard that liquid yeast packs don't usually need them but I've been getting conflicting information lately.

and what about yeasts. WY1056 or WLP011 (or any other)?

So you don't think that I'm using too much specialty malt? Based on other recipies I've seen it seems like tey're used in lesser quantities. I just don't want to overdo the sweetness

Hi all, I've been wanting to make a pumpkin ale with an extremely malty profile. Here is what I've thought of so far... 11# German vienna malt 1# Crystal 60 1# crystal 80 1# carapils (maybe .5 lbs of victory malt) .5 oz Hallertau @ 60 .5 oz Tettnang @ 30 I've got the spices...

Hi all, I've been wanting to make a pumpkin ale with an extremely malty profile. Here is what I've thought of so far... 11# German vienna malt 1# Crystal 60 1# crystal 80 1# carapils (maybe .5 lbs of victory malt) .5 oz Hallertau @ 60 .5 oz Tettnang @ 30 I've got the spices...

I'm debating between using 1056 or WLP011. Apparently the WLP is supposed to accentuate malt flavors and I'm making mine especially malty. Will the 1056 detract from the malt character. I've only used 1056 on more bitter ales and porters.